It’s hearty, satisfying and good for you!
Serves: 4
Prep time: 25 mins; Cook time: 45 mins
Ingredients:
12oz (350g) cod fillet, skinned
8oz (225g) smoked haddock fillet, skinned
1 tblsp (15ml) cornflour
1oz (25g) butter
1oz (25g) plain flour
½ pt (300ml) milk
5 fl oz (142ml) soured cream
2 tblsp (30ml) chopped fresh parsley
Salt and pepper
3oz (75g) frozen peas
3oz (75g) frozen or canned sweetcorn
4oz (125g) cooked peeled prawns.
Topping:
4oz (125g) butter
3oz (75g) wholemeal plain flour
2oz (50g) porridge oats
2oz (50g) red Leicester cheese, grated
Step One : Cut the fish into bite-sized pieces and toss in cornflour.
Step Two : Melt butter, stir in flour and cook for 2 minutes. Off the heat, gradually add milk, then cream, parsley, seasoning, peas and sweetcorn. Return to the heat and slowly bring to the boil, stirring. Cook for 2 minutes.
Step Three : Stir in the fish and prawns then spoon into a 2 pt (1.1 litre) ovenproof dish.
Step Four : Preheat the oven to Mark 5 / 375oF / 190oC. Rub butter into the flour and oats. Stir in cheese and sprinkle over fish mixture. Bake for 30-35 minutes, until crisp and golden.
Some other firm family favourites can be found here …
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